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NOMINATED FOR THE 2018 JAMES BEARD FOUNDATION AWARD IN BEVERAGES! Emma Janzen is your guide to the bartender's best kept secret, the spirit everyone has been missing out on and it's called Mezcal. See what sets this cousin of tequila apart from the rest of the pack. Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild. â??Join author Emma Janzen through Mezcal as she presents an engaging primer on all things related to the spirit; its long history, the craft of distilling it, and a thorough guide to many of the most common agaves used in production and how they shape the resulting spirit. In addition, top mezcal bars across the United States and Mexico contribute a selection of nearly fifty cocktails that accentuate its distinguishing qualities. Beautifully produced and authoritatively written, Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit. An Editors’ Pick for Amazon Best Books of the month of July 2017.

The popular blog offers their first cookbook, featuring a mix of vegetarian recipes that allow you to eat responsibly and occasionally indulge yourself. A Beautiful Mess is one of the most popular DIY style blogs in the world, with more than one million readers. Co-creators (and sisters) Emma Chapman and Elsie Larson share their unique and approachable diet with fans and healthy eaters in this, their first cookbook. Their philosophy involves eating responsibly during the week—avoiding refined flours, sugars, alcohol, and dairy—and indulging on weekends. Vetted by nutritionists and divided into four parts (breakfast, meals, snacks and sweets, and drinks), each containing a weekday and weekend chapter. This one-of-a-kind ebook makes it perfect for anyone looking for a lifestyle change—or simply more healthy and delicious go-to recipes!

Café culture is flourishing in cities across the world. From London to Seoul, Melbourne to Shanghai and many cities in between, people are flocking to cafés. A recent phenomenon, café culture has made its reappearance only since the end of the 20th century. What is the appeal of the café for urban dwellers? And why now? ‘Having a coffee’ might be a daily ritual, yet it is more than coffee that draws us to the café. Cafés are vital social spaces, technically connected workspaces, and businesses that are forging design and food trends. The café is the lens through which this book explores major changes occurring in everyday life in cities across the world. Urban regeneration has fuelled the growth of urban amenity and social consumer spaces. The impact of technology, social and workplace transformation, and the ascendency of the design and food industries all find expression in the spaces of the cafe. The specialty coffee movement is a thriving, global presence, uniting café staff and customers across geographical borders, with a shared commitment to the connoisseurship of coffee. In the book’s global sweep, it examines the development of café culture in China, Japan and Australia as significant and interesting departures from traditional European café culture. Australia is a world leader and successful exporter of its unique style of coffee and food. Interviews with café patrons and staff illuminate why the café has become a meaningful place for many people in the 21st-century city.

Logistics and transportation is one of the highest carbon emitters among all the economic sectors. Following the Paris Climate Conference (COP21), where countries adopt first-ever universal and legally binding global climate deals, governments start to set emission targets and impose regulations on disclosing carbon emission activities. Campaigns have also been organized to initiate corporations to mitigate carbon emissions and raise public awareness on carbon footprint. This book gives a foundation on carbon footprint concepts, and methodologies on carbon footprint mapping and reporting. It also provides illustrations on pilot implementation of carbon footprint toolkits, as well as case studies showing the best practices on carbon emission mitigation for practitioners, scholars, and students.

Have you ever considered the intricate journey a single coffee bean undertakes before it reaches your cup each morning? "Coffee Bean Journey" unveils this fascinating global story, tracing coffee cultivation from its origins in the Ethiopian highlands through contemporary global production methods and diverse brewing traditions around the world. This book explores coffee not just as a commodity, but as a cultural artifact, a historical marker, and a subject of ongoing scientific inquiry. The book focuses on three central themes: the history of coffee cultivation, the global economics of coffee production, and the cultural significance of coffee consumption. The first theme explores coffee's origins in Ethiopia, its spread across the Arabian Peninsula, and its subsequent transplantation to various parts of the world by colonial powers. This historical context is crucial for understanding the power dynamics and labor practices that have shaped the coffee industry. The second outlines the complexities of global coffee trade, examining the roles of farmers, brokers, roasters, and consumers in the coffee supply chain. This economic analysis reveals the challenges faced by coffee-growing communities, particularly in developing countries, and the efforts being made to promote fair trade and sustainable practices. Finally, the book examines how coffee consumption has evolved into a global phenomenon, exploring the unique coffee cultures that have emerged in different regions. From the traditional coffee ceremonies of Ethiopia to the café culture of Europe and the specialty coffee movement in North America, the book highlights the diverse ways in which coffee is enjoyed and celebrated around the world. "Coffee Bean Journey" argues that coffee serves as a lens through which we can understand broader historical, economic, and cultural processes. The book supports this argument with a range of evidence, drawing on historical archives, ethnographic studies, economic data, and scientific research. It examines the impact of colonialism, globalization, and technological innovation on the coffee industry, as well as the social and environmental consequences of coffee production. It also utilizes primary source materials, including historical accounts of coffee cultivation and trade, as well as interviews with coffee farmers, roasters, and baristas. The book's structure begins with an introduction to the botanical origins of coffee and its early use in Ethiopia. It then traces the spread of coffee cultivation to Yemen and its subsequent dissemination throughout the world. Subsequent chapters delve into the economics of coffee production, exploring the challenges faced by coffee farmers and the efforts being made to promote sustainability and fair trade. The book culminates with an examination of coffee consumption around the world, highlighting the diverse cultural practices and traditions associated with coffee. "Coffee Bean Journey" connects to several other fields of study, including anthropology, economics, and environmental science. The anthropological perspective sheds light on the cultural significance of coffee in different societies. The book also touches on debates surrounding fair trade, sustainable agriculture, and the impact of climate change on coffee production. The book adopts a narrative non-fiction style, aiming to present complex information in an accessible and engaging manner. It is intended for a broad audience, including coffee enthusiasts, students, and anyone interested in learning more about the history, economics, and culture of this ubiquitous beverage. While the book aims to provide a comprehensive overview of the coffee industry, its scope is limited to the cultivation, trade, and consumption of Arabica and Robusta coffee beans. The information presented has practical applications for consumers seeking to make informed choices about the coffee they purchase. It also offers insights for businesses involved in the coffee industry, helping them to understand the challenges and opportunities facing coffee farmers and promoting more sustainable and equitable practices. "Coffee Bean Journey" gives a comprehensive understanding of the multifaceted world of coffee, and a greater appreciation for the journey each bean makes to arrive in our cups.

The use and misuse of alcohol by young people is an established concern. Initiatives designed to educate the young about the potential dangers of alchol are frequently directed solely at teenagers. Growing up with Alcohol argues that this may be leaving it too late. Emma Fossey presents a detailed account of a study of children aged between five and ten years, carried out through a series of ingenious game-like activities. She explodes the myth that young children are ignorant about alcohol and provides valuable insights about how very young children learn about alcohol and about their early perceptions of alcohol. The study questions the effectiveness of past alcohol education and argues strongly that future initiatives should develop innovative and user-friendly alcohol education materials for use in primary as will as in secondary schools and colleges.

An easy and accessible guide to making hard fizzy drinks—from seltzer and iced tea to kombucha and cider—at home from the author of True Brews. “Emma Christensen’s latest fermented tour de force is equal parts educational and entertaining, providing a recipe-driven road map to the rapidly expanding drinking world.”—Joshua M. Bernstein, author of The Complete Beer Course Imagine coming home from the farmers market and making a delicious batch of all-natural Strawberry Hard Kombucha. Or treating yourself to a Blackberry Hard Seltzer after picking a batch of blackberries during an afternoon walk. Or whipping up a few gallons of Mai Tai Hard Iced Tea to share at backyard barbecues this summer. And the best part? These homemade drinks are easy and budget-friendly, and expert homebrewer Emma Christensen has got you covered! Whether you want to recreate your favorite canned drink or flex your own creative muscles with all-natural ingredients, Emma will be with you every step of the way, ensuring every batch is a success. Hard Seltzer, Iced Tea, Kombucha, and Cider is chock full of helpful techniques and tips to make your own fizzy delights in no time. Choose from over 45 recipes organized from basic to adventurous, popular to off-beat, and low-ABV to higher ABV. Recipes include Yuzu-Plum Hard Seltzer, Mint Julep Hard Iced Tea, Blueberry-Pomegranate Hard Kombucha, Mulled Cranberry Hard Cider, and many more. Emma will soon have you strolling the grocery store and wondering “Will it fizz?” with everything you see!

In a field saturated with complex and conflicting information, this exciting new book covers information about nutrition before, during and after pregnancy in a clear and user friendly style. The author addresses all the major aspects of the subject, moving from fertility and preparing the body for pregnancy, through to nutrient metabolism, diet and pregnancy outcome, weight gain, special needs, and postpartum changes and nutrition. This guide's evidence based approach will appeal to nutritionists and dietitians, and to many other health professionals who work with women in their childbearing years, including midwives, nurses and family practioners. Each chapter includes a useful set of appendices covering dietary requirements, nutritional composition of key foods and weight gain guidelines, as well as application in practice sections and a summary of key points.

" With tables of cases reported and cited, and statutes cited and construed, and an index." (varies)

In Mezcal, 2022 James Beard Award–winning author Emma Janzen explores what sets this cousin of tequila apart from the rest of the pack. *Nominated for the 2018 James Beard Foundation Book Award in the Beverage category* Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild. Join author Emma Janzen as she presents an engaging primer on all things mezcal that includes: Mezcal’s long and captivating history in Mexican culture The craft of distilling mezcal, from growing and harvesting the agave to roasting and grinding it, all the way to distilling and aging A thorough guide to many of the most common agaves used in production and how they shape the resulting spirit A selection of nearly 50 cocktails that accentuate mezcal’s distinguishing qualities, contributed by top mezcal bars across the United States and Mexico With lush photography, an elegant design featuring a foil-debossed cover, and authoritative yet enthralling text, Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit.